Scots Gingerbread (Old Scottish Recipe)
If you can find sorghum in your area, by all means use it. I get it from the Guenther Family in Muddy Pond (Monterey, TN). It's like molasses, but milder. It's the closest thing we have to British Treacle, which is what the original recipe called for.
1 c(8 oz) butter, softened
12 ozflour (1/2 whole wheat if available)
4 ozoats (quick or old fashioned)
12 ozsorghum (or 3/4 cup molasses mixed with 3/4 cup dark karo syrup)
1 ozfresh ginger, grated
1/4 cgrated lemon peel
How to Make Scots Gingerbread (Old Scottish Recipe)
- Original version:
Beat 8 oz. butter to a cream. Mix with 12 oz. flour, 4 oz. oatmeal, 1/2 gill cream. Stir in 12 oz. treacle, 1 oz. green ginger, 4 oz. lemon peel cut into fine shreds. Work the whole into a light dough. Bake in a greased tin for 45 minutes.
- Modern version:
Cream the butter. Beat in flour, oats, and cream. Add in sorghum, ginger, and lemon peel. (This looks like a lot of peel. I wouldn't pack it down in the cup.) Combine well.
- Preheat oven to 350-375 degrees. Grease a 9 x 13 inch cake pan. Spread batter into prepared pan.
- Bake at 350 to 375 degrees about 40-45 minutes. Watch carefully so it doesn't burn. Since no temperature was given in the recipe, and temperatures varied greatly back then, it's hard to judge how long to cook it.
- Cool 10 minutes in pan. May cut and serve from pan, or turn out onto serving plate and slice to serve.